RECIPE VIDEO - Slow-Cooker Lemon Chicken

Here is a recipe that is very easy to make from Green Healthy Cooking. It is Crock pot Lemon Chicken. 

This Crock pot Lemon Chicken recipe can be made in as little as 3 hours and up to 8 hours.

Personally, I like the last step in the directions (#7) where it says that 5 minutes before the time is over, remove the chicken thighs, place on a baking sheet and put under the broiler on hi for 3-5 minutes or until the skin is golden.  I like my chicken to be brown and crispy.


Ingredients

-1 red onion
-6-8 chicken thighs
-1-1.5 lbs baby potatoes
-1 lemon
-2 Tbsp olive oil
-2 Tbsp honey
-4 cloves garlic
-1/2 Tbsp fresh thyme leaves
-Sea salt
-Pepper
-Bunch thin green asparagus

RECIPE FOR BLT STUFFED AVOCADOS

Simple and delicious new way to eat avocados, especially if you love bacon.  Watch this video to see how to make BLT Stuffed Avocados:

And while you are in a cooking mode, check out these personalized aprons available:

PERSONALIZED APRONS

Spiralized Zucchini with Avocado and Edamame

Spiralized Zucchini with Avocado and Edamame

by Shelbie Seys

Ingredients:

• 1 medium zucchini, ends trimmed off

• 1/2 lemon

• 1/2 tbsp olive oil

• kosher salt, to taste

• fresh black pepper, to taste

• 2 oz diced avocado (1/2 medium haas)

• 1/3 cup shelled cooked edamame

• 1 basil leaf, minced

• 1 tsp minced chive

Directions:

-Use a spiralizer to cut the zucchini into thin spaghetti-like strands. -Trim the strands into bite size lengths, about 8 inches long and place it in a large work bowl. Drizzle the olive oil, lemon juice, salt and pepper and toss.

-Dice the avocado into small pieces and add to the bowl along with the edamame basil and chives. Serve right away and enjoy!

If you do not have a spiralizer, yet you can get one really cheap,right here online.  Just check out your options here.


See the various options/models below:

VEGETABLE SPIRAL SLICER

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LASAGNA CUPS RECIPE

Lasagna Cups

Recipe from LaurenLatest.com

Yield: 12 cups
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours

Ingredients:

for the sauce-
2 tablespoons olive oil
1/2 large onion
1/2 pound lean ground beef cooked and drained
1/2 red bell pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
1-6 oz. can tomato paste
1-8 oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5 oz. can diced tomatoes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 bay leaf
1 teaspoon sugar
salt & pepper to taste
for the cheese filling-
1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 cup grated parmesan cheese
3/4 pound mozzarella cheese, grated & divided
1/3 cup ricotta cheese
1/2 teaspoon pepper
1 egg
21 lasagna pasta sheets

Directions:

For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.

For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.

For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.

For assembly- Preheat oven to 350 degrees. Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.} Spoon about 1/2 tablespoon of sauce into the bottom of each cup {#1}. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce {#2}. Top pasta sheet with a generous tablespoon of sauce {#3} and then a generous tablespoon of cheese filling {#4}. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.

Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.

Don’t these scream “Eat me! Eat me!”?

HAM & EGG CUPS

HAM EGG CUPS - I finally tried it. The recipe I keep seeing online. It was so simple.  I just got a tin tray to bake cupcakes and filled it with ham (double layered) and then cracked an egg inside the ham. I added a little salt and on some of them I added a little shredded mozzarella. I made mine without the cheese. It was perfect with a slice of toast. It only took 15-20 minutes in the oven. I would imagine this can just as easily be made in the microwave as well.